Brownie with dulce de leche caramel

Ingredients:

• 220 g butter + extra for greasing the pan
• 140 g unsweetened chocolate
• 1/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 tbsp vanilla extract
• 3 large eggs
• 1 and 1/4 cups premium flour
• Half a 400g jar of dulce de leche cream
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 175°C. Grease a 20 x 20 cm pan with butter. (A square pan will make a thicker cake.)
2. In a medium saucepan, melt the butter and chocolate over low heat, stirring occasionally, until smooth. Add the cocoa powder and whisk until smooth. Let cool for 10 minutes.
3. Add sugar and vanilla extract and mix thoroughly. Stir in the eggs. Gently fold in the flour until it's half-incorporated. Pour the batter (it will be very thick!) into the prepared pan.
4. Pour it over dulce de leche cream Place in a glass bowl. Microwave for 30-45 seconds. Drizzle caramel over the surface of the brownie batter. Slowly run a knife through the batter. Don't pull the knife sideways; hold it with the sharp edge facing forward.
5. Bake for 40 minutes, then check for doneness with a toothpick. If the toothpick comes out dirty and sticky, return the pan to the oven for another 5-10 minutes (be careful not to burn the edges). Let cool completely (this is important!), then dust with powdered sugar and cut into small squares.
   
   
   Note
   
   When warm, brownies feel too gooey and soft. They will set as they cool. These brownies are best eaten within a few hours of baking or even the next day!